Saddle of lamb
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
Boulanger potatoes with bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g butterplus extra for greasing
- 100g smoked baconcut into lardons
- 2kg large potatoesthinly sliced (a mandolin is ideal)
- 300g white onionsfinely sliced
- 500ml fresh chicken stock
Nutrition: per serving
- kcal483
- fat17g
- saturates10g
- carbs66g
- sugars6g
- fibre8g
- protein12g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
step 2
In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
step 3
Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.
